Step 1: Bring 100mls of water to the boil and add in the almond nut butter and lime juice and zest and mix well. Once cool, add the drained tofu and ensure it is well coated. Leave for at least 30 minutes or overnight in the fridge.
Step 2: Cook the noodles as per instructions on the packet. Drain.
Step 3: Meanwhile stir fry the mangetout in chilli infused olive oil for 3 minutes and add the pak choy for a further 2 minutes to soften, add in the drained noodles and tofu along with the marinade.
Step 4: Stir fry to heat through.